Description
A flavorful twist on a classic dish, featuring salmon marinated in a sweet and tangy Dijon-maple glaze, grilled on a cedar plank for a smoky aroma.
Ingredients
Scale
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon fresh lemon juice
- 2 pounds fresh salmon fillet
- 1 cedar plank (soaked in water for at least one hour)
Instructions
- In a mixing bowl, combine Dijon mustard, maple syrup, olive oil, soy sauce, and lemon juice, and whisk until smooth.
- Place the salmon fillet in a shallow dish, pour the marinade over it, and let it marinate in the fridge for at least 30 minutes (but not more than 2 hours).
- Soak the cedar plank in water for at least one hour.
- Preheat your grill to medium-high heat (about 375°F to 400°F).
- Remove the salmon from the marinade and place it skin-side down on the soaked cedar plank. Place the plank directly on the grill and cook for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork.
- Carefully remove the cedar plank from the grill, let the salmon rest for a few minutes before slicing.
Notes
Let ingredients sit at room temperature for 30 minutes before cooking for enhanced flavor and texture. Leftover salmon can be stored in the fridge for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg